Mediterranean Arugula Chicken Rollup

I made this last night and just had the last piece. I think this recipe is a keeper. Very simple too.

Ingredients
Boneless, skinless chicken breasts
Feta cheese (I prefer sheep's milk)
Kalamata Olives
Arugula (Spinach would work nicely too)
Garlic Powder
Oregano
Salt, Pepper
Extra virgin olive oil

Preheat oven to 350F

Remove and discard the olive pits and chop up the olives (or just use pitted olives ). Crumble up the feta and mix it up with the olives, oregano, garlic powder, pepper, and arugula.

Lay the breasts out flat, cover with plastic wrap and pound flat. If the breasts are very large, you may cut them into 2 pieces. Sprinkle on a little salt and pepper. Go easy on the salt since feta already carries a fair amount.

Spoon some mixture into the center of each flattened breast and roll up. Use toothpicks to hold it closed.

Heat oil in a skillet (preferably an all-metal oven-proof one). Place the chicken rolls in the skillet and brown for a few minutes on each side, carefully rolling them so that all sides get a chance to brown. Place the whole skillet into the oven (or transfer to something oven safe).

Bake for about 25 minutes or until chicken reaches about 155-160F.

Goes nicely with rice, pita, or flatbread.

Your measurements may vary depending on how much chicken you're starting out with. For reference, I used 571g chicken, 98g feta, 9 olives (about 45g), 35g arugula, 3 tablespoons olive oil. Assuming 1 tbsp olive oil left behind in the pan, the nutrition facts came out to:

Servings 3
Calories 374
Protein 45
Carb 3
Fat 20

Here's a picture of the last piece (the runt) with some broccoli and brown rice